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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
8 ounce(s) puff pastry, made with unsalted butter |
1/2 cup(s) brown sugar |
1 tablespoon(s) water |
1 tablespoon(s) meyer's rum |
8 small apricots or other fruit halved or quartered |
noyau ice cream (optional) recipe is in the book |
Directions:
1. to make the tarts, preheat the oven to 350 degrees. On a lightly floured surface, roll the puff pastry out to an 8-inch square that is1/8 inch thick. Cut out four 4-inch-diameter rounds, place them on a baking sheet pan lined with parchment paper, and refrigerate.
2. In a small heavy sauté pan or skillet over medium-high heat, melt the sugar with the water and cook until golden, swirling the pan occassionally to cook evenly. Remove from the heat and carefully stir in the rum (it may splatter). Spoon the caramel into four4-inch-diameter by 1/2 inch-high nonstick tart pans, and let cool. Overlap the apricots in a circular pattern in each pan. Cover each tart pan with a puff pastry round and push the edges of the pastry down onto the pan edge to seal the contents. Make 3 small slits in the dough. Put the tarts on a baking sheet pan and bake for 1 hour to 1 hour and 15 minutes, or until the pastry is golden brown and when you lift an edge it looks cooked through. Let cool slightly to serve immediately; let cool slightly to serve later.
3. To serve, if necessary reheat the tarts in a preheated 350 degree oven for about 5 minutes, or until the caramel on the bottom of the tart pan is liquid. Invert each tart onto a dessert plate, and place a scoop of ice cream alongside (optional).
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